I'd never made carrot cake before and this was super easy and delicious! I was a little freaked out when I saw how oily the batter looked, but I guess that's just how carrot cake batter looks because it turned out perfectly. I didn't want to mess with the recipe my first time around, so I did it exactly as written, but made cupcakes instead of a whole cake. The recipe made 2 dozen cupcakes which I baked at 350 for 30 minutes. I served them up to my book club that evening and they devoured them all, while giving me lots of compliments on them. (I used the Cream Cheese Frosting II recipe on this site by Janni which was delicious, but made so much frosting that I had enough left over to make another cake or set of cupcakes! Gonna do that tonight! Yum yum yum!)
UPDATE: To use up the rest of the frosting, I made a cake tonight in a bundt (tube) pan. I changed it up this time though, just for fun. I did 3/4 c. oil and 3/4 c. applesauce; added 1 tsp. nutmeg and a tiny bit of ginger; and cut down on the walnuts a little bit while adding about 1 cup of raisins. It had to bake the full 1 hour 20 minutes like the recipe says. It turned out just as yummy as the first time I made it! Seems like you can't mess this one up!
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I'd never made carrot cake before and this was super easy and delicious! I was a little...